The Tower of TexMex

The Tower of TexMex

I had planned to post about Vanilla Ice Cream today.

But then I fell in love.

With life, and cherry tomatoes, and love, and guacamole, and a darn good poached egg.

*sigh*

And you know, people in love are irrational, so I put the Vanilla Ice Cream post to the side so that you guys could see this beauty.

The Tower of TexMex

The funny thing is, this all started out with an idea to make huevos rancheros. One thing led to another and you know what they say, when you give a mouse a cookie… So our crack team assembled this tempting tower of goodness and delight!

Here’s how you can make this happen:

Corn tortillas cut into squares (you’ll need 4 squares for every tower)

1 large onion, diced

1 lb. ground pork

2 Tablespoons Chimayo Chili Blend

1 pint of cherry tomatoes, cut in half

1/4 cup masa flour (optional)

Some mixed beans (we had some hanging out in our freezer already)

Guacamole

Sriracha sour cream (that’s right, just add some sriracha to that sour cream in your fridge)

Cheese of your choice, grated

Lettuce, shredded (mostly just for garnish)

Tomatillo

Eggs, one or two for every tower you plan to make

Rice

1 cup of corn

1 cup of bell peppers, chopped

Start off by making your rice, saute the corn and bell peppers in the pan you’re going to make your rice in, then add your rice and water and cook as per usual.

While the rice is cooking, brown your onions, add the pork, and chimayo chili blend, brown some more. Add the masa, this helps bind it all together so you don’t lose any of the flavor from the juices! Put in tomatoes and cook until they’re just warmed through. Remove from heat.

If you have a griddle, start getting it warm to toast the tortillas. If you don’t have a griddle you can use a big pan. While you wait for the griddle to heat up, assemble everything else you need: shred the lettuce, grate your cheese, make your guacamole!

Toast your tortilla squares to the perfect toastiness for you, we let ours stay pretty soft, but depending on how high you want to stack your towers, a firmer tortilla platform may be necessary.

Once your tortillas are perfect, get a new pan and fill it with your tomatillo over medium to high heat and poach those eggs!

Once the eggs are poached, let the assembling begin!

Here’s how we layered our towers (from bottom to top):

tortilla, rice, pork mixture, cheese, tortilla, beans, sriracha sour cream, cheese, tortilla, guacamole, tortilla, egg, tomatillo.

The Tower of TexMex

Here’s to dreaming big and falling in love,

XO

Charleston Spice Co.

 

 

 

Grilled Corn

Grilled Corn

If I could write a love song about corn I would.

Cream it, grill it, pan fry it, throw it in a stew.

No matter what you do, I’ll love it. And I might even love you.

It’s an epic sort of love, I posted about grilled corn last year and I’ll probably post about it next year too.

I mean, look at this beauty:

Grilled Corn

Talk about tasty. YUM.

We pulled back the husk, stripped out those little white hairs, rubbed on some olive oil, and then lovingly sprinkled Grill Seasoning on all the cobs. Then we wrapped them back into their husks and tied them with string to keep all that goodness inside:

Grilled Corn

 

Then we threw those puppies on the grill and let the magic happen.

Grilled Corn

*sigh* Isn’t summer marvelous?

Let’s stay this way forever,

XO

Charleston Spice Co.

Grilled Corn

Hot Browns

Derby Day 2015

This is also a belated Derby Day inspired post! Once you’ve had a Mint Julep or two there’s nothing better to soak up all that alcohol than this combination of classic ingredients. Of course Mint Juleps are not necessary to enjoy this warm gooey comfort food:

Derby Day 2015

Here are the guidelines:

A couple slices of white bread (no crust)

A couple slices of turkey

A couple slices of tomato

A couple slices of bacon, cooked

A little of your favorite Mornay Sauce

In your dish layer bread, turkey, and tomato. Smother with your Mornay and place bacon on top. Place dishes under the broiler until hot and bubbling. Remove and serve!!! If you don’t have cute little individual baking dishes you should probably get some. Hahaha just kidding!!! You can layer your hot browns in a large baking dish and then scoop them out individually, it’ll just be a little messier.

Cheers,

Charleston Spice Co.

Derby Day 2015

Chocolate Covered Coconut Crispies

Coconut Crispies

How do you take a classic Rice Krispy Treat to the next level?

You add coconut and then smother, I mean, cover it with chocolate.

Coconut Crispies

 

Here’s what you need:

2 1/2 cups of crispy rice cereal

2 cups shaved coconut, toasted (and a wee bit more for topping (and eating))

2 1/2 Tablespoons butter (plus some for buttering your dish)

2 cups mini marshmallows

Chocolate of your choice for coating treats (I used semi sweet chocolate chips)

Butter the bottom and sides of an 8×8 dish.

Combine cereal and toasted coconut in a bowl. In small saucepan melt butter. Add marshmallows stirring until melted. Pour marshmallow mixture onto cereal mixture and stir until evenly coated.

Press into your buttered dish, let cool.

Cut cooled treats into bite sized nuggets. I got about 18 fun sized treats out of this recipe, but you might get more if you manage not to eat 6 or 7 in the process of cutting them… lay out a piece of parchment paper in preparation for chocolate covered treats.

Heat up your chocolate in a small double boiler. Take nuggets one at a time and dip/roll around to cover with chocolate. Move to parchment paper and decorate with toasted shaved coconut. Let cool before enjoying.

Coconut Crispies

 

 

Pimento Cheese

pretty darn good

Yup, this pimento cheese recipe is pretty darn good. We kept “testing” it after we mixed it up just to make sure it really was as good as we thought. And it was, every time.

Here’s how you can become an addict, uh, we mean, a great pimento cheese maker:

3 pounds cheddar cheese

3 ounces pimentos

1/4 cup mayonnaise

1 teaspoon adobo

pimento cheese

Combine all the ingredients on a plate and mash together with a fork until combined to your liking. And it’s as simple as that! Eat right away or put in the refrigerator for future use.

pimento cheese

Mediterranean Frittata

Mediterranean frittata

Looking for a refreshing bite to eat in the last few days of lingering summer heat? Why not try this frittata with some roasted potatoes or a salad on the side?

What you’ll need:

6 eggs

2 yolks (we had used the whites already for something else)

a dash of heavy creams and water

1 teaspoon Mediterranean Oil Blend

1/2 cup chopped onion

2 cloves of garlic, minced

1/2 cup chopped kalamata olives

2/3 cup chopped bacon, cooked

Lightly sautee onions and garlic over low to medium heat. Mix eggs, cream, water, and seasoning. Add bacon, olives, cheese and egg mixture to the onions and garlic. Cover pan with a lid, a clear lid is better as a tell tale sign of your frittata being ready is seeing it puff up to meet the lid. Once this happens, about 20 mins, remove the pan from heat and remove the lid. The frittata will shrink back down so don’t be alarmed!

Garnish with fresh basil and enjoy!

Ideas for your burgers…

Summertime may be over officially but that doesn’t mean the end of cooking out.

We decided to tryout some ground beef from MiBek Farms (one of our neighbors at the Mt. Pleasant farmers market). After much debate about what we should top our burgers with we thought our best bet would be to make sliders so we could have a little bit of everything!

For the sake of cookouts and tailgates everywhere, we thought it would be very nice of us to share some of our combinations with you. We’re not saying a good old fashion burger with cheese and bacon and ketchup and mustard and lettuce and tomato isn’t awesome but sometimes its nice to spice things up a bit.

 

The gang's all here

And the first one up is this guy:

BleuChz&BBQ Slider

yum.

That’s Bleu cheese, bacon, and BBQ sauce. Need we say more? It’s simple and delicious, the hardest part is picking your favorite BBQ Sauce (we used Southern Comfort, which you can pick up at the Mt Pleasant market when you pick up your burger meat).

#2: The Fiesta Slider

Fiesta Slider

Heaven, I’m in heaven…. At least that’s what I was thinking when I was looking at this beauty. Homemade guacamole, chimayo corn, and aji mirasol. The chili paste to heat ya up, and the guacamole to cool you down: perfection.

#3 The Mushroom Burger

Cheese&Mushroom SliderSauteed shiitake mushrooms topped with Jarlsburg ceheese and a lovely sriracha dijon (made using equal parts sriracha and dijon)!

#4 The Irish All Star Burger

Cheese&Bacon Slider

Dubliner cheddar cheese topped with bacon and Ballymaloe relish. Instant classic.

And last but not least #5 The Feta Burger

Olive&Feta Slider

Feta cheese topped with Kalamata olives and spicy Thai basil. So refreshing and flavorful!

 

Of course after creating all these we still had sliders left over so we let our imaginations take flight. The combinations are endless! So go forth and create the best burger you’ve ever had!

Charleston Spice Co Bloody Mary

Bloody Mary

The Bloody Mary is what you make it.

Maybe its spicy, maybe its even spicier.

Maybe it has a celery stick, maybe it doesn’t.

Maybe it has a little garnish, maybe it has a lot.

Maybe the garnish is all olives, maybe its just every pickled item you could find in your fridge.

The possibilities of the Bloody Mary are endless, you just have to listen to your heart.

Here’s how we make ours:

5 oz V8 juice

1 tsp Caribbean Oil Blend (or Roasted Cajun, or Smoky Cajun, or really any blend with a little kick)

2 oz vodka

Pour vodka into a pint glass over ice. Mix spices into the V8 juice and pour into glass.

And that’s it. But it doesn’t have to be. If you really want to bring your bloody to a whole new level rim the glass before you start pouring things in. We like to do this with bbq sauce (we use Southern Comfort BBQ Grilling Sauce, find it at the Summerville and Mt. Pleasant farmers markets) and smoked salt (we usually use Yakima Salt):

Bloody Mary rim

And let’s not forget about garnish! This is your chance to get wild:

Bloody Mary, extreme garnish

Or this is your chance to eat the veggies you’ve been practicing your pickling skills on:

Bloody Mary garnish

The most important thing is to make a drink that inspires you, that you can dream about later, and that you want to drink.

As always, enjoy!

Charleston Spice Co

Bloody Mary

Grilled Corn

grilled corn

Isn’t that pretty?

It’s pretty tasty.

And easy too, just pull back the husk and get rid of all those hairs. Coat the corn with a little olive oil and sprinkle with the blend of your choice! We put our Mediterranean Oil Blend on half the ears and Grill Seasoning on the other half. Fold the husk back up and tie with culinary string. Now they are ready for the grill!

If you don’t want to mess around with the husk you can husk the corn completely. Once you have oiled and seasoned them, wrap the ears up in aluminum foil and throw them on the grill.

grilled corn

Happy grilling!

-Charleston Spice Company

Dry rub ribs

July 4th 2014 RIBS

Mmmmmmm ribs. What more can we say?

Here’s how we make our dry rub ribs:

Preheat oven to 250 F.

Coat ribs with olive oil then coat with the rub of your choice. We decided to do a third with our grill seasoning, a third with cocoa nib rub, and the other third with espresso steak rub.

Place the ribs on a cookie sheet, cover with aluminum foil and place in the oven for 2 hours. And it is as simple as that!

We did this the night before we were going to be eating them so we placed them in the refrigerator after the 2 hours. The next day we threw the ribs on the grill to heat them back up and give them that special taste you can only get from a grill!

July 4th 2014 RIBS

Happy eating!

-Charleston Spice Co